Cooking Instructions
Cook the spaghetti in a large pot of boiling, salted water.

Meanwhile, heat the oil in a large skillet, add the garlic,
and sauté over medium heat until the garlic is blond
and soft. (The darker the garlic, the more pungent and bitter
the flavor will be.) Add the tomatoes and sauté them
until they start to burst.

When the spaghetti is al dente, add the squash blossoms
to the pot, and cook for 30 seconds. Drain, reserving the
liquid, and toss the spaghetti and squash blossoms in the
pan with the garlic and tomatoes, adding a little of the cooking
liquid. Continue cooking until most of the liquid has been
absorbed. Add red-pepper flakes to taste, along with the Parmigiano-Reggiano,
parsley, salt, and pepper, and toss well for about a minute
to allow the cheese to emulsify and stick to the pasta.